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====Biogenic Amines====
Biogenic amines are produced by all living things and are present in many fermented beverages. High dosages can lead to health issues such as vomiting, headache, asthma, hypotension, and cardiac palpitation. Thus, biogenic amines have been studied intensely. Levels of histamine below 50 mg/kg in the US and 400 mg/kg in the UK are considered safe for human consumption (these levels are usually regulated for meets and fish; see reference) <ref">[https://www.mdpi.com/2304-8158/8/2/62/htm Impact of Biogenic Amines on Food Quality and Safety. Claudia Ruiz-Capillas and Ana M. Herrero. 2019. DOI: https://doi.org/10.3390/foods8020062.]</ref><ref name="Wade_2018">[https://onlinelibrary.wiley.com/doi/full/10.1111/ajgw.12366 Role of Pediococcus in winemaking. M.E. Wade, M.T. Strickland, J.P. Osborn, C.G. Edwards. 2018. DOI: https://doi.org/10.1111/ajgw.12366.]</ref>. For more information, see [http://suigenerisbrewing.com/index.php/2019/01/22/biogenic-amines/ "Fact or Fiction – Biogenic Amines in Beer" by Dr. Bryan Heit].
The production of biogenic amines by ''Brettanomyces'' is strain dependent. Relatively low levels of biogenic amines can be produced by various strains. Vigentini et al. (2008) found that 5 strains of ''B. bruxellensis'' were able to produce detectable levels of putrescine, cadaverine and spermidine. Most strains produced 0.4 mg/L or below of these biogenic amines, while one strain produced 1.2-1.3 mg/L of spermidine at 60 days, which reduced 0.70-0.85 mg/L at 95 days. In general, the maximum biogenic amines were produced between 40-60 days <ref>[https://academic.oup.com/femsyr/article/8/7/1087/492808 Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains under wine-model conditions. Ileana Vigentini, Andrea Romano, Concetta Compagno, Annamaria Merico, Francesco Molinari, Antonio Tirelli, Roberto Foschino, Gaspare Volonterio. 2008. DOI: https://doi.org/10.1111/j.1567-1364.2008.00395.x.]</ref>.